Our Pumpkin Chocolate Chip Muffins are fluffy and moist muffins with the perfect hint of pumpkin and chunks of chocolate. They’re the perfect fall treat for cozy mornings or as an afternoon snack any time of year.
Chocolate Chip Pumpkin Muffin Recipe
Pumpkin recipes are one of my favorite things about fall. But with these moist and chocolatey muffins, you don’t have to wait until pumpkin season to enjoy a delicious pumpkin treat. These muffins combine the warm, cozy flavors of pumpkin spice with the rich sweetness of chocolate chips, making them perfect for any time of the year. Every delicious bite has a perfect mix of soft, fluffy pumpkin goodness and melty chocolate.
They’re easy to make using pantry staples and in minutes, they’re baking in the oven while the most amazing pumpkin aroma fills your kitchen. One of the things that makes these muffins so wonderful is that they are not overly sweet, making them perfect for breakfast, a midday snack, or a tasty dessert. Enjoy them fresh from the oven, and you’ll see why these muffins are a favorite go-to treat any time of the day.
Other muffin recipes that are always a huge hit are Cinnamon Sugar Muffins and these Blueberry Pancake Muffins.
Why We Love This Recipe
- Fall flavors -They are light and fluffy with delicious pumpkin spice flavors.
- Easy to make – It’s a simple recipe using pantry staples that comes together quickly.
- Chocolatey goodness – Rich chocolate chips add a bit of decadence to every bite.
- Versatile treat – Great recipe for any time of the day, whether it’s breakfast, snack, or dessert.
Ingredients
- All-purpose flour – Provides the structure for the muffins.
- Baking powder, baking soda, salt – Ensures the muffins rise properly.
- Pumpkin pie spice – You can use store-bought or see the note below for a homemade version. Adds a warm, cozy flavor to the muffins.
- 100% pumpkin puree (not pumpkin pie filling) – Gives the muffins their moist texture and subtle pumpkin flavor.
- Granulated white sugar – Sweetens the muffins and helps with browning.
- Brown sugar – Adds a deeper, caramel-like sweetness and moisture.
- Vegetable oil – Keeps the muffins moist and tender.
- Large eggs – Bind the ingredients together and add richness.
- Vanilla extract – Enhances the overall flavor of the muffins.
- Semi-sweet chocolate chips – Provide pockets of melty chocolate goodness throughout the muffins.
How to Make Chocolate Chip Pumpkin Muffins
Step One: Combine the Dry Ingredients
- Preheat the oven to 375°F. Line a muffin pan with paper liners or lightly grease the muffin cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Step Two: Mix the Wet Ingredients
- In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the flour mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Step Three: Add the Chocolate Chips
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
Step Four: Bake and Enjoy
- Spoon the muffin batter into the prepared muffin cups, filling the muffin liners about 3/4 full.
- Bake in a preheated oven for 15-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean, with perhaps a few moist crumbs attached.
- Allow your chocolate pumpkin muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Tips for the Best Pumpkin Chocolate Chip Muffins
- Ensure you use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.
- Use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- When combining wet ingredients and dry ingredients, mix until just combined to avoid dense, tough muffins.
- Bring eggs and other refrigerated items to room temperature for a smoother batter and better texture.
- Lightly spoon flour into your measuring cup and level it off to avoid using too much flour, which can make muffins dry.
- Gently fold in chocolate chips to evenly distribute them without overmixing the batter.
- Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
Storing Leftovers
Store leftover muffins in an airtight container at room temperature for up to 3-4 days. If you need them to stay fresh a little longer, you can keep them in the refrigerator for about a week.
Freezing Baked Muffins
Make a double batch and freeze them for later. Allow the muffins to cool completely. Wrap each muffin individually in plastic wrap then place them in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, remove the muffins from the freezer and let them sit at room temperature for a few hours, or overnight in the refrigerator.
Variations and Substitutions
- Chocolate chips – Swap the semi-sweet chips for dark chocolate chips, white chocolate chips or any of your favorite types.
- Nuts – Feel free to add some chopped pecans or walnuts to your batter for extra flavor and crunch.
- Chocolate drizzle – For an added special touch you can drizzle some melty chocolate chips over the top of the muffins.
- Dried fruit – Add dried cranberries or raisins for a chewy, fruity twist.
Pumpkin Chocolate Chip Muffin Recipe FAQs
If you do not have pumpkin pie spice, the two teaspoons can be substituted by mixing the following:
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
You can make pumpkin pie spice to have on hand with this recipe.
These muffins are already moist but ensure you don’t overbake them. Adding a bit more pumpkin puree or a spoonful of Greek yogurt can also increase moisture if desired.
Yes, you can! Simply adjust the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Dense muffins can result from overmixing the batter. Mix until just combined to avoid this. Also, ensure your baking powder and baking soda are fresh and not expired.
More Delicious Pumpkin Recipes
- Pumpkin Dump Cake
- Pumpkin Sheet Cake
- Pumpkin Cupcakes with Cinnamon Frosting
- Pumpkin Spice Donuts
- Iced Pumpkin Spice Latte
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice see note below for substitution
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners or lightly grease the muffin cups.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.1 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons pumpkin pie spice
- In another bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.3/4 cup semi-sweet chocolate chips
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 15-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean, with perhaps a few moist crumbs attached.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
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